Here is a Partial List of Whole Grains:
Whole kernel corn Rolled oats/oatmeal
Popcorn Hulled barley (non-pearled)
Brown rice Wild rice
Buckwheat Whole rye
Bulgur is available in fine, medium, and coarse textures. (If it’s not labeled, it’s usually fine or medium.) Unless a recipe calls for a specific texture, any type can be used. Don’t confuse bulgur with cracked wheat, which is simply that: cracked wheat. Cracked wheat must be cooked for up to an hour; bulgur is cracked wheat that’s been parboiled so it simply needs to soak in hot water (or chicken stock) for most uses.
Note: I have a great recipe that uses bulgur with lentils in a salad, and another recipe that uses wild rice in a salad; e-mail or write me if you would like these recipes. If you have a favorite recipe that utilizes whole grains and you would like to share it, please send it to me.
The cornmeal and whole wheat flour added to these hearty biscuits contribute deliciously to your daily whole-grain intake. These go so well with a soup, chowder, stew, or chili. Skip the seed topping to serve as a breakfast biscuit.
Makes 24 biscuits
Tip: Measure the cornmeal as you would flour, lightly spooning into a measuring cup to prevent a dry, tough biscuit.
2 cups all-purpose flour
2 cups whole wheat flour
1 cup stone-ground whole-grain cornmeal
1/4 cup sugar
1 tablespoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
7 tablespoons cold butter, cut into small pieces
2 cups low-fat buttermilk
1 egg white, lightly beaten
2 teaspoons poppy seeds
2 teaspoons sesame seeds
Preheat oven to 450 degrees.
Lightly spoon flours and cornmeal into dry measuring cups; level with a knife. Combine flours, cornmeal, sugar, baking soda, baking powder, and salt in a large bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until all is moistened.